MODIFICATION OF THE PRODUCTION PROCESS OF CURED BEEF JERKY TYPE

Abstract

Introduction:
In the Base Business Unit (UEB) La Española I, cured meat is made. In the refrigerated storage stage of the final product, the presence of exudate was observed in the vacuumsealed blankets. To reduce it, it is proposed to incorporate the baking operation into the process.
Objective:
To incorporate baking as an operation to reduce the amount of exudate present in the final product once vacuum sealed.
Materials and Methods:
Two experimental variants were analysed, one of them, the traditional one, where after the dry curing process it is passed to vacuum packaging and in the other the baking is introduced before the final packaging. The characterization of the final product was carried out from the physical, chemical, microbiological and sensory point of view. Different measurements were made before and after the baking process; as well as on the mass of exudate present in the packaged product.
Results and Discussion:
The baking process decreases the yield of the product and therefore increases the consumption rates of raw materials, which influences the cost of production. The product obtained in each variant complies with the regulated parameters. The baking process was able to reduce the amount of exudate present in the final product.
Conclusions:
The two variants studied were able to reduce the amount of exudate present in cured beef jerky type after vacuum packaging. The baking process increases the cost of production and decreases the yield of the product.